Panzanella Salad Recipe

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An Italian classic combining the great flavors of olive oil, tomatoes, and garlic.
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  • 1/2 cup unsalted butter
  • 1 tablespoon garlic, minced
  • 6 cups day old bread--preferably a French or Italian loaf
  • salt and pepper to taste
  • 2 pounds tomatoes, diced
  • 1/4 cup red onion, minced
  • 2 teaspoons garlic, minced
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh basil leaves, chopped
  • 1 tablespoon fresh tarragon leaves, chopped
  • 1 teaspoon kosher salt
  • fresh ground black pepper to taste
  • 1/2 cup parmesan cheese
25 mins
10 mins
25 mins
  • Preheat oven to 375°.
  • Remove crusts from bread and cut into 1/2 inch cubes.
  • Melt butter in a large skillet until it foams. Add garlic, cook until fragrant (30 seconds to 1 minute).  Add bread cubes and toss to coat with butter. Season with salt and pepper to taste and place on a baking sheet; toast in oven until crispy (5-10 minutes).
  • While croutons are toasting, mix all other ingredients, except for cheese, in a large bowl. Add croutons, toss.  Add parmesean cheese and stir.  Sprinkle more cheese on top, if desired.
  • Can be served on a platter or with large lettuce leaves on individual salad plates.
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Panzanella Salad Recipe Reviews

panzanella salad

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J Robinson
Rating of 5 out of 5.0 stars
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"We brought this recipe to a dinner party and it was a hit. Some individuals at the party were gluten free, so we used a thicker gluten free bread. The thickness of the bread really worked well to absorb the great flavors of the dish itself!"
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